Zengjiawei Pickled Vegetables Shop (Jindi Qianshan Yijing Branch)
小吃快餐 · ⭐ 3.4
Jindi Qianshan Yijing
Dishes
Liùhé Pig Head MeatA traditional dish from Liùhé, Jiangsu, made by braising pork head meat until tender, then slicing and serving cold. It has a rich, savory flavor and is a local specialty.
Ye Shan Old GooseA traditional dish made by slow-cooking fresh goose meat with various spices and a secret sauce until tender and flavorful.
Heshanyuan Large Meat BunHeshanyuan Large Meat Bun is a steamed bun made with pork and seasonings such as scallions and ginger. The outer skin is soft, and the filling is juicy and flavorful.
Heshanyuan Rose Red Bean BunHeshanyuan Rose Red Bean Bun is a dessert made mainly from flour, red bean paste, and rose sauce. The red bean paste is wrapped in dough and seasoned with rose sauce, then steamed.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Shuiximen Old Brine Salted DuckShuiximen Old Brine Salted Duck is a traditional Nanjing dish made with fresh duck meat, marinated in old brine and salt water, then cooked. It has tender meat and a salty, fragrant flavor with a rich braised taste.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Pork EarPork ears is a traditional Chinese dish, primarily made from pig's ears. After careful braising, the pork ears become chewy and firm, and when sliced, they reveal a unique texture. It is usually served with seasonings to enhance its flavor.
Fermented soybean skinFermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.